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Spinach and Feta Miniature Quiche

Created by KittenCal on November 1, 2011

1 (15 ounce) package refrigerated pie crusts
2-3 tablespoons butter
1 small onion, finely chopped
2 green onion, finely chopped
1/4 cup fresh parsley
4 cloves garlic, finely minced
1 (10 ounce) package frozen chopped spinach, thawed (hand-squeeze out and excess moisture)

Step 1: Lightly grease miniature muffin tins/pans.
Step 2: On a flat surface roll each pie crust into a 12-inch square.
Step 3: Using a pizza cutter or a sharp knife cut the square into 24 pieces (you will have 48 squares from the two crusts).
Step 4: Shape each piece into a ball, then using your fingers press each ball into prepared a miniature muffin tins/pans; cover the pan and chill until ready to use/or while sauteeing the onion mixture.
Step 5: In a skillet heat butter over medium heat; add in both onions and parsley; saute until the onions are translucent (about 4 minutes).
Step 6: Add in garlic; cook stirring for 2 minutes, then add in spinach and cook for 2 minutes.
Step 7: Stir in Worcestershire sauce, salt and black pepper; remove from heat and cool to almost room temperature.
Step 8: In a bowl whisk eggs with half and half cream until smooth and well blended; stir in the feta cheese.
Step 9: Add the egg mixture to the spinach mixture; mix well to combine.
Step 10: Remove the crust-lined mini pans from the refrigerator and spoon spinach mixture into each tin.
Step 11: Bake in a preheated 350 degree F oven for 22-25 minutes.
Step 12: Immediately remove the baked quiche from pans and cool on wire racks.
Step 13: Serve or freeze for up to 3 months